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Table 5 Effects of different dietary starch sources on the free amino acid profile of the longissimus thoracis muscle of finishing pigs (mg/100 g)

From: Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

Items Treatment P-valuec
TS CS PS ANOVA Linear Quadratic
Aspartate 3.24 ± 0.29b 4.14 ± 0.49b 6.90 ± 0.91a 0.001 < 0.001 0.001
Serine 35.85 ± 2.41 34.94 ± 1.05 36.78 ± 1.92 0.788 0.724 0.788
Glutamate 84.43 ± 4.68 88.30 ± 5.84 76.04 ± 3.66 0.207 0.239 0.207
Glycine 134.26 ± 2.22b 141.37 ± 4.85b 158.28 ± 5.53a 0.003 0.001 0.003
Alanine 340.53 ± 6.36b 350.86 ± 5.63ab 361.49 ± 6.68a 0.048 0.024 0.082
Tyrosine 41.47 ± 1.91 45.65 ± 1.72 45.28 ± 2.93 0.366 0.242 0.366
Cysteine 4.03 ± 0.15 4.03 ± 0.23 4.19 ± 0.19 0.797 0.553 0.797
Proline 40.53 ± 1.47 45.20 ± 3.89 39.64 ± 1.57 0.279 0.814 0.279
Asparagine 12.06 ± 0.48 12.09 ± 0.55 12.47 ± 0.68 0.857 0.612 0.857
Glutamine 155.29 ± 11.27 143.67 ± 11.24 166.84 ± 15.05 0.446 0.527 0.446
Valine 56.40 ± 2.46 55.22 ± 3.02 54.90 ± 2.82 0.922 0.700 0.922
Threonine 37.41 ± 1.90 38.41 ± 2.44 37.09 ± 1.81 0.895 0.913 0.895
Methionine 25.22 ± 1.34 25.03 ± 0.89 23.78 ± 2.07 0.768 0.499 0.768
Isoleucine 31.00 ± 1.33 31.33 ± 1.74 30.95 ± 2.12 0.986 0.984 0.986
Leucine 72.97 ± 4.37 70.20 ± 2.13 70.24 ± 3.99 0.827 0.592 0.827
Phenylalanine 44.51 ± 2.06 47.75 ± 1.96 48.80 ± 2.46 0.363 0.168 0.363
Lysine 66.66 ± 4.66 58.48 ± 4.07 70.12 ± 6.85 0.304 0.659 0.304
Histidine 25.13 ± 1.11 26.80 ± 1.67 24.10 ± 1.15 0.370 0.599 0.370
Arginine 15.82 ± 2.51 13.52 ± 1.09 13.97 ± 2.02 0.662 0.488 0.662
Tryptophan 162.12 ± 5.70 159.43 ± 11.77 157.02 ± 11.63 0.938 0.718 0.938
FAA 648.43 ± 6.67b 678.07 ± 10.90ab 696.77 ± 14.02a 0.017 0.004 0.017
TAA 1388.90 ± 19.58 1396.43 ± 15.56 1438.87 ± 22.17 0.165 0.078 0.167
  1. Values are mean ± SEM, n = 8
  2. a,bMeans in the same row with different superscripts differ (P < 0.05)
  3. Abbreviations: TS, tapioca starch; CS, corn starch; PS, pea starch; FAA, flavor amino acid; TAA, total amino acid
  4. cThe P values indicate the effects of different dietary starch sources with different amylose/amylopectin ratios by one-way ANOVA and polynomial contrasts- linear and quadratic analyses, respectively